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Easter meal calls for best side dishes


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POSTED: Wednesday, April 08, 2009

We're guessing you probably have your Easter meal already planned and are featuring some family favorites. So we thought we'd share recipes that could nicely complement the main stars of the holiday feast.

The Fresh Mint Sauce is a delicious and refreshing alternative to mint jelly when serving lamb. You can find lots of beautiful fresh mint at the local farmers' markets.

The Sweet Mustard Sauce is absolutely superb with baked ham and even corned beef. And a nice accompaniment to lamb or ham is the Simple and Tasty Orzo Pasta Salad—it really is very simple to prepare and very tasty.

Happy Easter!

               

     

 

1/3 cup vinegar
        1/4 cup sugar
        Pinch of baking soda
        1/2 cup chopped fresh mint leaves

 

       

Fresh Mint Sauce

In a small saucepan, bring the vinegar and sugar to a boil, reduce heat and simmer until slightly thickened; stir in the baking soda and mint. Makes about 1/2 cup.

Approximate nutritional analysis, per 1 tablespoon serving: 25 calories, no fat or cholesterol, 35 mg sodium, 7 g carbohydrate, 7 g sugar, no fiber or protein.

 

 
               

     

 

6 tablespoons vinegar
        3 tablespoons butter
        2 egg yolks
        1 cup half and half
        1/2 cup sugar
        4 teaspoons dry mustard
        1-1/2 tablespoons flour
        1/2 teaspoon salt

 

       

Sweet Mustard Sauce

In a microwave-safe container, microwave vinegar and butter on medium power until vinegar is hot and butter is melted.

In a saucepan, whisk yolks with the half and half.

Combine sugar, mustard, flour and salt; mix well. Slowly whisk this dry mixture into cream mixture. Stirring constantly, cook over medium heat until mixture comes to a boil.

Immediately add vinegar/butter mixture and continue cooking until mixture thickens. Serve with ham, corned beef, chicken strips or whatever you wish. Makes about 2 cups.

Approximate nutritional analysis, per serving: 40 calories, 2.5 g total fat, 1.5 g saturated fat, 20 mg cholesterol, 50 mg sodium, 4 g carbohydrate, no fiber, 3 g sugar, 1 g protein.

 

 
               

     

 

1 package (1 pound) orzo pasta
        1 small can (3.8 ounces) sliced olives, drained
        1/2 cup grated Parmesan cheese (preferably fresh-grated)
        2 tomatoes, diced
        1/2 cup finely sliced fresh sweet basil
        » Dressing:
        4 cloves garlic, minced
        1/4 cup lemon juice
        4 teaspoons olive oil
        1 1/2 teaspoons salt
        1/4 teaspoon pepper

 

       

Simple and Tasty Orzo Pasta Salad

Cook orzo pasta according to package directions; drain.

To make dressing: In a small bowl, mix together the garlic, lemon juice, olive oil, salt and pepper.

Pour dressing over orzo. Add olives, cheese, tomato and basil; toss and serve warm or cold. Serves 8.

Approximate nutritional analysis, per serving: 280 calories, 6 g total fat, no saturated fat, 5 mg cholesterol, 650 mg sodium, 46 g carbohydrate, 3 g fiber, 4 g sugar, 10 g protein.

 

 
Hawaiian Electric Co. presents this weekly collection of recipes as a public service. Many are drawn from HECO's database of recipes, accessible online at www.heco.com.